Flavor is 5 star but needs adjustments. Use Low Sugar pectic and it will set perfectly, just follow directions and let pectin set in pepper/vinegar mixture 5-10 minutes before cooking. I also adjusted pepper to be one cup green and 3 cups red/yellow/orange and have added more jalapenos in some batches to make it hotter.

Reviewer:

Made this and turned out great. I used 2 packages of pectin after reading others comments and it made a nice jelly consistency. I also added in some red chili flakes. Loved it, will be making this again :)

Reviewer:

I made this a week or two ago, and I have gotten great reviews from everyone I gave a jar to. The flavor was wonderful. I used low sugar pectin with this recipe, and it set beautifully within a few hours. Thanks!

Reviewer:

I adjusted this recipe, but only because I have a jalapeno plant that has produced a ton of peppers and I don't have any bell peppers in the house. I added 2 cups of jalapeno peppers (chucky cut) into the Cuisinart and finely chopped them. Then I followed the recipe as written. My jelly set up nice and thick and it is oh so hot. Just like we like it! But I will warn others to use this jelly sparingly.

Reviewer:

this is the 3rd year I have made this recipe. Thought it was just me who couldn't get it to set. I think the hot peppers react to the pectin differently. I just call it "runny jelly", and everybody loves it. I go half and half on the hot peppers vs bell. Only use red hot peppers (Cherry ) with red bells, and Jalapeños with green bells, and I give out a Christmas as the jars look festive. Mind you with going half and half, the jelly is very hot, we serve with cream cheese on a cracker, perfect appetizer.

Reviewer:

This recipe was amazing!!!!!! Love the flavor! I did take others suggestions as stated. 1.) I drained the peppers as I was cutting. I put them in a strainer until I had them all cut and were ready to go in the pan. 2.) I used 2 packets of pectin instead of just one. Adding it right at the beginning was crucial. Turned out great. Looking forward to using these as Christmas gifts, also!

Reviewer:

This is a very good jelly recipe! I would recommend it to anyone that likes a bit of KICK with their sweet! It is just a shade runnier than I anticipated, so may add more pectin next time. Doubled the batch and it worked just great! Job well done!!!!

Reviewer:

I have made this recipe 3 times now. My first time it didnt gel the way I had hoped. But in retrospect I may have not used enough pectin. I have used ball's no/low sugar pectin all three times. The last two times it jelled perfectly. The last two batches I used about 2-2 1/2 cups of sugar instead of 5. I have both used a food processor to chop the peppers and not, and prefer the food processor. You do need to make sure to drain the peppers. I am a big fan of chopping them up and freezing them, and taking them out when I have gotten enough to get the 4 cups needed for this receipe. The only thing I have noticed is that it is very pepper dense and not a lot of empty jelly (which is just fine for my consumers!). I also used the inversion method of canning this last recent time, and it worked great! I have found though that it does not make 6 jars though (but that may be do to my lack of sugar? Im not sure). I am also one to use whatever peppers I have lying around to get up to the 4 cups.